Consumer behavior in choice of minimally processed vegetables and implications for marketing strategies

The purpose of this work is to stimulate the debate on the economic aspects of minimally processed fresh-cut production, assessing the purchase intentions of consumers of fresh-cut products. In order to gain this purpose and compare with the literature, results of previous on-field research, that involved consumers of fresh-cut lamb's lettuce (Valerianella Locusta Laterr), are presented and discussed. This work deals with the information collected as marketing and economic analysis on food products object of the research project \u201cNovel strategies meeting the needs of the fresh-cut vegetable sector \u2013 STAYFRESH\u201d. Intentions to purchase fresh-cut lamb's lettuce from environmental sustainable farms, simulating a fresh-cut product with an Eco-label, are investigated. Several studies referred to the approach that sets out different types of motives that affect attitude and willingness to pay for minimally processed products. The managerial implications make it possible to assess how much the different types of motives influence the attitude and affect the choices and the behavior of the consumers. To complete, a cost analysis of the fresh cut lamb's lettuce product is proposed. These results are proposed waiting for the Eco-labeling Board (European Union Eco-labeling Board) decisions on the feasibility of an Eco-label for food products. \ua9 2015 Elsevier Lt

Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures

The effect of expiry date communication on acceptability and wasting risk of fresh-cut lettuce was investigated. Fresh-cut lettuce was packed in plastic pouches reporting or not the expiry date on the label and stored at recommended (8 \ub0C) or abuse temperature (12 \ub0C) for increasing time up to 21 days. Lettuce was assessed during storage for colour, total viable count, consumer rejection and wasting risk. Independently on storage temperature, the presence of the expiry date caused an increase of wasting risk. When lettuce was stored at 8 \ub0C, about 4% packages were estimated to be wasted within the expiry date (7 days). Even a lower amount of waste was estimated when expiry date was not reported. Within 7 days of storage at 12 \ub0C, 12% of the packages without expiry date was estimated to be wasted. This percentage increased to 27% when the expiry date was printed on the lettuce label. Results emphasise the dramatic effect of the presence of the expiry date on the consumer decision to waste food

Technological and consumer strategies to tackle food wasting

Around one-third of the globally produced food is annually discarded worldwide. This amount would be able to satisfy ten times the need of undernourished people. If nothing is done, the mass of discarded food could further rise, compromising the right to food of future generations. Almost all food discards are nowadays disposed of or used for energy recovery. Strategies for recovery of value-added compounds have also been proposed. However, more sustainable options are available. In this context, food science skills are required to develop novel approaches that could allow both reducing disposal of discards and preventing their generation. Effective technological strategies are expected to directly reduce food loss within the production chain but also to drive consumer towards more sustainable choices and behaviours. This review paper summarizes recent developments in possible technological and consumer strategies to tackle food wasting. To this aim, after defining, classifying and quantifying food discards, reasons and responsibilities of discard generation are analysed in the light of the current regulatory efforts. Based on this survey, an overview of possible interventions is provided, underlying their synergistic effects on waste reduction/prevention at industrial and domestic levels

Willingness to pay for organic cotton: Consumer responsiveness to a corporate social responsibility initiative

5siPurpose – Consumers seem to be increasingly concerned about the environmental and social consequences of their purchases. For this reason, companies are involved in corporate social responsibility (CSR) strategies for their supply chain to responsibly manage the consumption of the environmental resources and to support sustainability. The purpose of this paper is to contribute to a better understanding of the Italian organic apparel consumer by investigating the importance of consumers’ attitudes towards CSR in agricultural products processing industries and their willingness to pay (WTP) for organic cotton clothing. Design/methodology/approach – Questionnaire data were gathered in Italy on a Likert scale. Questions focussed on WTP for organic cotton, with the aim to test consumer responsiveness to a CSR initiative in Italy. A structural equation model is proposed to shed some light into this relatively unexplored area.Findings – One of the direct implications of the authors’ study is that companies in apparel industry should try to improve their social and environmental performance to elicit the desired consumer responses. Originality/value – This implies important managerial implications for new marketing strategies. If consumers’ perception of CSR practices drives their behavioural intention, firms will be motivated to be involved and to invest in socially responsible practices.openopenNassivera, Federico; Troiano, Stefania; Marangon, Francesco; Sillani, Sandro; Markova Nencheva, IskraNassivera, Federico; Troiano, Stefania; Marangon, Francesco; Sillani, Sandro; Markova Nencheva, Iskr

Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste

The evolution of different quality parameters (firmness, weight loss, colour changes, microbial counts, consumer rejection) of packed fresh-cut Iceberg salad was assessed at 4, 8 and 12 \ub0C to simulate domestic refrigerators running at different conditions. The increase in storage temperature did not affect salad firmness and weight loss but increased colour changes, microbial growth and consumer rejection. A survey among Italian consumers was also carried out and demonstrated that fresh-cut salad was mainly consumed within the first 5 days after purchasing. Consumer rejection data were combined with data relevant to the distribution of salad consumption over the days following product purchase, to estimate salad wasting risk. When salad was stored at 4 and 8 \ub0C, estimated wasted packages within the expiration date (7 days) were < 1%. By contrast, 13% of the packages was estimated to be wasted within 7 days of storage at 12 \ub0C. Quantification of wasting risk is a necessary information to identify efficient and sustainable interventions to tackle food waste. \ua9 2017 Elsevier Lt

Designation and Certification Strategies for Fungus-Resistant Grape Wines: An Exploratory Study in Italy

Fungus-resistant grapes (FRGs), or pilzwiderstandfähig (PIWI) in German, are obtained through crossbreeding Vitis vinifera and other Vitis species. FRG adoption is among the most promising strategies to pursue and improve sustainability in the wine industry; however, actual spread and impact on sustainability will largely depend on designation and certification possibilities and procedures for FRG wines, in line with the framework set by the European Union (EU) Regulation 2021/2117. The aim of this study is to discuss the potential impact on consumers’ preferences of four hypothetical designation and certification settings for FRG wines: (I) new names without certification; (II) extended use of the original Vitis vinifera variety names without certification; (III) new names and ad-hoc designations (Protected Designation of Origin, PDO); (IV) extended use of the original Vitis vinifera variety names and existing PDOs. Participants’ reactivity to the alternatives was tested through market simulations on a non-probabilistic sample of 301 Italian university students. According to the results, extension of existing names and PDOs is the best option to enhance industry sustainability, preserve its quality paradigm, and fairly manage competition between traditional and new wines. Still, further investments are needed to promote FRG adoption and development

Reformulation and food combination as strategies to modulate glycaemia: the case of apple pomace containing biscuits administered with apple juice to healthy rats

Conventional (CB) and apple-pomace-reformulated (RB) biscuits were administered to healthy rats. Although the areas under curve (AUC) of glucose concentration were comparable between samples, differences in the glycaemic profile of CB and RB were observed. RB caused an initial steeper increase in glycaemia but a shift in the glycaemic peak from 45 to 60 min, as compared to CB. When CB or RB was ingested with apple juice (AJ) no differences were observed as compared to their ingestion with a soft drink (SD) simulating AJ sugar content, indicating that reformulation, more than the presence of AJ, was crucial in affecting the glycaemic response. Consumer acceptability towards reformulation was assessed through conjoint analysis, by simulating labels reporting information on reformulation. Consumers preferred information generally referring to the health-promoting effect (i.e. \u201clow sugar\u201d and "high fibre\u201d contents), despite directly relating to a specific disease (i.e. \u201csuitable for diabetics\u201d and \u201clow glycaemic index\u201d)